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Pasta is one of my favorite food groups. I could eat it every day, although in all truth I maybe only have it once or twice a month. I will never turn it down however! I found this recipe for One Pan Oven Spaghetti in a cookbook I have on my kindle entitled, Simple Pleasures, Easy Recipes for Everyday Indulgence by Emma Fontanella.
This is the first recipe that I have cooked from it, but if this one is anything to judge from, I am in for a treat. They all look fabulous.
The first thing that intrigued me was the fact that everything cooked in the one dish in the oven. No need to cook a sauce or the pasta separately.
Another thing which appealed was the simplicity of the ingredients. If you keep pasta, tomatoes and stock in your store cupboard you have just about everything you need to make this, bar the cheese and the oregano. Oh, and the olive oil. A bit of seasoning.
Simple ingredients. Simple cooking method. Delicious results. You certainly can’t complain about that!
WHAT YOU NEED TO MAKE ONE PAN OVEN SPAGHETTI
Just a few simple store cupboard ingredients.
1 (14 1/2oz/400g) tin of crushed tomatoes
1 pound (500g) spaghetti
olive oil
dried oregano
1 small potato, unpeeled and thinly sliced
6 ounces (180g) freshly grated Parmesan Cheese plus more to serve
salt to taste
6 to 8 cherry tomatoes, washed, dried and halved
4 cups (1 liter) hot/boiling vegetable or chicken stock
I used a tin of Mutti crushed tomatoes (Polpetti.) These were perfect. I Like the Mutti tomato products. My spaghetti was Molisana brand. I think any kind of crushed tomatoes or pasta would work.
I am not sure what purpose the potato filled, but I wouldn’t add it if I do this again as it didn’t cook through in the allotted time. Either that or I didn’t cut it think enough.
Try to grate your own cheese if you can. I used a type of cherry tomato called Strawberry Sweet Cherry Tomatoes as that is what I had. They disappear into the sauce.
I used Better than Bullion stock paste, reconstituted, and freeze dried oregano flakes.
HOW TO MAKE ONE PAN OVEN SPAGHETTI
This certainly is very easy to make. Simple ingredients put together in a simple and delicious way. You do need a deep 9 by 13-inch baking dish for this.
Preheat the oven to 430*F/220*C/ gas mark 7. Oil your baking dish really well with some olive oil and place onto a baking tray for ease of use.
Spoon a small portion of the tomatoes into the bottom of the baking dish. Top with one-third of the spaghetti. Add 1 TBS of olive oil, a pinch of oregano, a pinch of salt, a few slices of the potato and 1/3 of the Parmesan cheese.
Repeat these layers until you have used everything up. Scatter the halved tomatoes over top.
Pour the boiled stock over top of everything and bang the tray/dish into the oven.
Bake uncovered for 10 minutes. Remove from the oven and using a pair of tongs give the spaghetti a stir.
Return to the oven and cook for a further 10 to 15 minutes longer, until most of the broth has been absorbed into the pasta.
Taste to make sure it is thoroughly cooked. If not, give it a bit longer. Taste and adjust seasoning as necessary. Add more grated cheese and serve. A salad goes nicely on the side.
CAN THIS BE MADE AHEAD?
Yes, this can certainly be made ahead of time. Make up to the point of layering everything in the baking dish. Do not add the stock. Cover with foil.
When you are ready to bake it, pour the stock over top and follow the recipe as directed.
REHEATING LEFTOVERS
Here are some great tips for dealing with leftover pasta and sauce.
Simply heat a little bit of olive oil in a skillet over medium heat. Add the leftover pasta and sauce, and fry until it reaches the stage you enjoy. Myself I like it with crispy bits!
Fried spaghetti and lasagna leftovers were always real favorites with my family when they were growing up! In fact, I think they often enjoyed these things even more the day after, fried. I used butter.
This was certainly very simple to make and quite tasty. Do take note that the sauce will thicken upon standing. I am not sure what purpose the potatoes added as they didn’t really cook through during the cook time alotted.
If I made it again, I would leave the potatoes out, but this certainly made for a really tasty dish that was economical and very simple to make. I enjoyed with a generous grinding of black pepper and cheese scattered over top!
I think if you wanted to you could brown a pound of ground meat ahead of time and add it with the tomatoes between the layers. Myself, I did not miss the meat, but I know some people would.
Do you enjoy pasta as much as I enjoy pasta! I enjoy it so much I think it should have a food group all to itself. Here are a few other simple and economical favorites of mine!
PASTA E PISELLI - Simple ingredients put together in a simple way. Pasta, peas, water and cheese. It doesn’t get any simpler or easier than this. You wouldn’t think that simple things like this could come together in such a delicious way, but like magic, they do! I love this.
LEMON & GREEN OLIVE PASTA - If you are looking to try out a new pasta dish this week look no further. This one is a winning combination all round. Although the quantities are for only two people, you can very easily multiply them to feed more! It always amazes me when a few simple ingredients come together in an unbelievably delicious way. If you love the flavors of lemon and good green olives you are going to adore this simple pasta dish. Incredibly tasty and very special.
Yield: 6 servings
Author: Marie Rayner
One Pan Oven Spaghetti
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This is an Italian recipe shortcut for spaghetti which baked in the oven, yielding perfectly cooked spaghetti, bathed in a rich, savory tomato sauce, using minimal effort. You will need a 9 by 13-inch, 3-inch deep pan for this.
Ingredients
1 (14 1/2oz/400g) tin of crushed tomatoes
1 pound (500g) spaghetti
olive oil
dried oregano
1 small potato, unpeeled and thinly sliced
6 ounces (180g) freshly grated Parmesan Cheese plus more to serve
salt to taste
6 to 8 cherry tomatoes, washed, dried and halved
4 cups (1 liter) hot/boiling vegetable or chicken stock
Instructions
Preheat the oven to 430*F/220*C/ gas mark 7. Oil your baking dish really well with some olive oil and place onto a baking tray for ease of use.
Spoon a small portion of the tomatoes into the bottom of the baking dish. Top with one-third of the spaghetti. Add 1 TBS of olive oil, a pinch of oregano, a pinch of salt, a few slices of the potato and 1/3 of the Parmesan cheese.
Repeat these layers until you have used everything up. Scatter the halved tomatoes over top.
Pour the boiled stock over top of everything and bang the tray/dish into the oven.
Bake, uncovered for 10 minutes. Remove from the oven and using a pair of tongs give the spaghetti a stir.
Return to the oven and cook for a further 10 to 15 minutes longer, until most of the broth has been absorbed into the pasta.
Taste to make sure it is thoroughly cooked. If not, give it a bit longer.
Taste and adjust seasoning as necessary. Add more grated cheese and serve. A salad goes nicely on the side.
Did you make this recipe?
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